Source in .scx format of Fish and Seafood Grilled Sweet/Sour Scallops
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<RecipeHeader>
<RecipeTitle>Fish and Seafood Grilled Sweet/Sour Scallops</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="-1" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">1/4 cup</IngredientQuantity>
<IngredientItem>rice wine 1 T fresh ginger 1 1/2 pounds drained sea scallops</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">1/4 cup</IngredientQuantity>
<IngredientItem>brown sugar 1/4 cup ketsup 1/4 cup chicken broth</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="T" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="T">2T</IngredientQuantity>
<IngredientItem>rice vinegar 2 T soy sauce 1 tsp cornstarch 1 tsp sesame oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="2.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>garlic cloves</IngredientItem>
<IngredientComment>minced 1/4 to 1/2 tsp ground red pepper(optional)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Hot cooked rice Fresh parsley, chpd
Stir together rice wine and grated fresh ginger. Place scallops in dish or plastic bag and add wine mixture. Chill 30 minutes, turning once.
Bring brown sugar, ketsup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, garlic and optional red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute, remove from heat and set aside.
Remove scallops from bag, draining marinade. Skewer scallops and grill.
Remove from skewers and brush with brown sugar mixture. Serve immediately over rice.
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